
Ingredients
250g of mushrooms
300g of andean potatoes
2 red onion
100g of cherry tomatoes
10 baby carrots
1 sprig of thyme
2 garlic cloves
Extra virgin olive oil
Salt and pepper to taste
Instructions
1
Clean the mushrooms by removing any excess soil with absorbent paper, cut them in a half and set aside.
2
Cut the red onion in quarters and set aside.
3
Wash the cherry tomatoes and set aside.
4
Cut the potatoes in a half. Cook the potatoes and the baby carrots in a pot of cold water until they boil, then drain and let it cool.
5
Crush the garlic cloves and brown them in a very hot iron frying pan with a little of olive oil. Place in the pan each of the reserved vegetables and let them brown.
6
Once cooked season with salt and pepper and decorate with fresh thyme.
